Flank steak and arugula salad with Bearnaise dressing

You know that game, “What 3 foods would you want stranded on a desert island?” My answers change over the years, but if I had to answer that one today, I’d say heavy cream, dijon mustard and wine. Which means I’d like to be stranded in Provence.

I choose wine, because, uh wine, and the others because one can always make a beautiful sauce with cream and dijon mustard. Even if it’s for coconuts. Or driftwood.

And flank steak and arugula! Can I add those to the island? Let’s change the game to “What 5 foods would you want stranded on a desert island?”

2.) Heat grill or grill pan over medium high heat with a little olive oil if in a pan. Grill for approximately 5 minutes per side for medium rare. Transfer to rimmed cutting board and let rest at least 10 minutes.

3.) Make dressing by combining the shallot, mustard, vinegar, tarragon and salt and pepper by whisking in a small bowl. Add olive oil to desired consistency but it should be on the thick side.

4.) Slice the steak against the grain and on an angle into thin slices and place on a large platter of the greens. Drizzle dressing over top.